Prep 20 mins
Cook 0 mins
My family's Christmas Eve food tradition is potato soup for supper. This is my very favorite. Made "Christmas Soup" by parsley and red pepper; made Confetti Soup by parsley and minced red, orange, yellow and green peppers; I'll try purple too the next time I make it.
- 4 cups peeled diced potatoes
- 1 large onion, chopped
- 1 teaspoon salt
- 3 cups boiling water
- 1 lb sage sausage
- 1 cup milk
- 1 cup light cream or 1 cup evaporated milk
- 1⁄2 teaspoon ground sage
- 1 -2 tablespoon chopped parsley
- 1⁄2 red bell pepper
- Simmer the potatoes, onion, salt and water for 20 to 30 minutes until the potatoes are very tender. Do not drain. Mash it all up in the pot.
- In the meantime, cook the sage sausage in a skillet, breaking up large pieces. Drain fat.
- Add the milk, cream, sage and the cooked sausage to the potato mixture. Combine, stirring well to incorporate the additions.
- Heat 5-10 minutes.
- For Christmas soup, very thinly slice red pepper. For Confetti soup, mince various colors of bell peppers.
- Add parsley and bell pepper to soup; cook until peppers are just tender.
Yummy! I used evaporated milk & also added some carrots that I had in the house that day. I am going to try and freeze this for a later date. I really hope it is just as delicious as the first time around.
Really good but I would drain a bit of the water and I put in 2 lbs of sausage and 1 whole red bell pepper
Very good Soup! We enjoyed this for a light dinner tonight. I did not have any red or green pepper so I omitted. I used evaporated milk not cream. Made for Ausie Swap 35.